Comments on: The Brisket Secret Nobody Talks About | Mad Scientist BBQ

By: Oskar Berntson

Oskar Berntson — Sat, 22 Apr 2023 19:02:26 +0000

Hey Jeremy! Do you grind your own black pepper or buy it pre-grinded?

By: Ernie Morin

Ernie Morin — Sat, 22 Apr 2023 19:02:26 +0000

I tried this on my last brisket and I had the darkest bark I've had so far. I will be doing this again, thanks!

By: Diego Ortiz

Diego Ortiz — Sat, 22 Apr 2023 19:02:26 +0000

Damn, I haven't even tried the other 57 variations yet and now this

By: Bruce Rogers

Bruce Rogers — Sat, 22 Apr 2023 19:02:26 +0000

Does fat that is dripped into when it vaporizes does it turn into chemicals from hell that give you cancer

By: Obligate Carnivore

Obligate Carnivore — Sat, 22 Apr 2023 19:02:26 +0000

how often are you adding the fat trimmings onto the fire? just curious. I was thinking maybe if you could have a little steel cup suspended over the fire somehow with a little hole drilled in the bottom then you could just fill the cube with chunks of fat and it would be like a perfect dripline of fat without any spikes. someone needs to design a little fire box accessory like that lol probably would be fairly easy to come up with something especially people already making lots of cool accessories.

By: MOTU Knight

MOTU Knight — Sat, 22 Apr 2023 19:02:26 +0000

Curious if similar results happen with a reverse flow where all that fat drops on the hot baffle plate and sizzles back up into the meat?

By: Brian Warren

Brian Warren — Sat, 22 Apr 2023 19:02:26 +0000

Dangit… leave our secrets alone..

By: J Whome

J Whome — Sat, 22 Apr 2023 19:02:26 +0000

pour a little tallow in the fire????

By: Relapse

Relapse — Sat, 22 Apr 2023 19:02:26 +0000

God dam you can cook a niiice brisket

By: Brendan

Brendan — Sat, 22 Apr 2023 19:02:26 +0000

gotta figure out how to do this on a pellet smoker lol